There are many recipes for making it, but one rule stays the same: the soup is served straight from the refrigerator. Gazpacho is completely simple to prepare, but you do need to follow the order in which the ingredients are added and the mixing details. The ways of making this soup are so varied that it often comes out in different shades: red, white, and even green. It all depends on the combination and proportions of the products used. The soup turns red as a puree thanks to the addition of tomatoes.
The five most commonly used ingredients in the recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Olive oil | 913 | 0 | 99.8 | 0 |
| Cucumbers | 15 | 0.8 | 0.1 | 2.6 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| White bread | 266 | 7.6 | 3.3 | 48.2 |
To achieve a bright red shade, they need to be blitzed in a blender at high speed. To get a greenish color, you can add pepper, onion, parsley, dill, and various seasonings, but you will have to give up tomatoes. And white gazpacho comes out when you use almonds and pine nuts. To make the dish especially tasty, after mixing all the ingredients you need to keep it in the refrigerator for several hours so that the aromas of herbs, spices, and vegetables open up and the temperature becomes ideal.